When I was mostly vegetarian with the exception of some occasional shrimp/lobster/crawdads when we ate out, I loved to order shrimp alfredo or crawdad alfredo. Mmmmm…. Well, eating out is trickier now, so I figured out a way to make something that tasted a lot like what I loved in the restaurants. If you don’t want a bit of kick, leave out the Tony Chachere’s, but my favorite alfredos were always from the Cajun restaurants!

Method
Peel and de-tail the shrimp. If you buy de-veined large shrimp, it’s a reasonably quick process, just tedious. Remember the trick for frozen shrimp – to thaw them quickly, put them in a bowl with cool water running over them – should be cold, but ready to peel in about 30 minutes.

Prepare the pot for boiling water for the pasta (make sure to salt the water!), and put it on a back burner on high. When it boils, cook the pasta according to package instructions. Tinkyada pasta takes a while to cook (15 minutes), so keep your pastas cooking time in mind when you’re preparing the rest of the meal.

Next, pour some oil in a large skillet, and bring it to medium heat. Sauté the garlic until it’s tender. When the pasta only has a few minutes left, add the shrimp, and sprinkle with the Tony Chachere’s. I use tongs to move the shrimp around the skillet quickly and easily. As soon as all of the shrimp are pink, add peas and take it off the heat. Add white sauce to the shrimp, and mix together.

Drain the pasta, and pour it into a pretty serving dish (or back into the pot), and then gently mix in the sauce, shrimp, and peas. Serve with a nice salad, and enjoy!